Finding the balance between kale and cookies.

soft biscotti

Hi Friends! It’s been awhile. I’d been feeling a little zapped creatively and I just didn’t have it in me to update this site anymore. I know. I’m a bad blogger. I was putting far too much energy into a dead end job and some freelancing projects that were a real time suck. I’ve decided to simplify my life a bit and focus on the things that are actually important. Like this site and all of my lovely readers. I made the decision to go in a new direction with this blog. It will still be very recipe heavy, but will also include makeup reviews, simple DIYs, renter-friendly decor tips, and maybe a little gardening. I realized there are so many other things I’m passionate about and I wanted to share those with you. But for now, I have a killer roasted banana biscotti recipe for you, just in time for your Sunday morning coffee.

Preheat oven to 400 degrees. Place whole, unpeeled banana on a baking sheet lined with parchment. Roast the banana for 15-20 minutes, or until the peel turns completely black. Allow the banana to cool until it can be easily handled. Once the banana is cooled, cut the stem off and and then split it in half lengthwise. Scoop out the fruit and mash. Set aside.

Lower the heat to 325 degrees. Line a baking sheet with parchment. Add flour, 1 teaspoon of cinnamon, baking powder, and salt to a medium. bowl. Whisk thoroughly.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 3/4 cup of the sugar until fluffy. Beat in the roasted banana and one of the eggs. Beat in the vanilla and molasses. Add the dry ingredients to the butter mixture and beat on low, until a semi-stiff dough is formed.

Shape the dough into a log that reaches the length of the pan and is about 2 inches wide. In a small bowl, beat the remaining egg with with 1 tablespoon of water. Mix the remaining 2 tablespoons of sugar and 1/2 teaspoon of cinnamon together. Brush the egg wash onto the biscotti log and dust with the cinnamon sugar.

Bake in the middle rack for 25 minutes. Rotate the baking sheet and bake for an additional 25 minutes, or until the biscotti is golden brown and firm to the touch.

Remove the pan from the oven, but keep it on if you prefer crisp biscotti. Allow the biscotti to cool until it can be handled easily. Using a serrated knife, cut the log into 1/2 inch wide slices. Optional, but totally worth it: Put the biscotti cut side down onto a cookie sheet and bake for 7 more minutes for a firmer bite.

Bring a medium pot filled with 2 inches of water to a simmer. Put chocolate and butter into a heat proof bowl and place over the simmering water. Stir the chocolate as it melts. Once it is completely melted, whisk in heavy cream. Dip about half of the biscotti into the chocolate ganache. Shake off excess chocolate and place onto a piece of parchment. Continue until all of the biscotti has been dipped. Allow the biscotti to cool completely at room temperature.

Serve alongside a cup of coffee and good company. It will last for one week if stored in an airtight container in the refrigerator.